Pages

Wednesday, April 04, 2012

Here's some freshly baked inspiration for your holiday table from the Farmgirl Fare recipe archives—and they all freeze beautifully. Just click on each name to go to the recipe.

Made with softened cream cheese in place of the butter and one of my most sought after recipes, these Savory Cheese and Scallion Scones mix up quickly and always garner rave reviews. I've been baking them for 20 years and love them split in half and toasted for cream cheese and ham or turkey sandwiches.

Italian Rosemary Raisin Bread(Pane di ramerino), has been baked daily throughout Tuscany since the early 16th century. Made with milk, olive oil and eggs, the texture of the crumb is reminiscent of a cinnamon roll. Another recipe from Bread, this one can even be sliced while frozen. I love it for breakfast, toasted and topped with apricot jam and thinly sliced sharp cheddar cheese.

I do love scones, and I have tried your cheese and scallion ones. Yummy! But our favorite Easter loaf is a cherry-apple bread my husband makes, inspired by the cherry-apple bread that was sold in Montana Gold bakeries back when he was in high school. Cinnamon, dried cherries, and dried apples (preserved from our fall harvest).

Tried the Rosemary Olive Bread, using instant yeast. Had trouble getting it to rise for starters which could be for any number of reasons, but dough was pretty dense. Baked it, kitchen smelled like heaven -outside of the loaf was crusty gorgeous and the inside was raw and nasty. Going to try again.....

Postscript to above note re olive bread disaster-I recut the slashes at 30 mins, put it back in at 350 for a half an hour and unbelievably, it cooked through and was so incredibly good I had to freeze half of it as a protective measure!!!! Will try again definitely to see if I can make it with no mishap, but this bread is just delicious, especially toasted.

December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.

I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

I look forward to hearing from you and hope you enjoy your e-visits to our farm!